Composition

ABSTRACT

A solid cosmetic composition includes a vegetable butter. The solid composition has dispersed therein gas bubbles, and the gas bubbles form at least 20% of the volume of the solid cosmetic composition.

This application is a Continuation of U.S. patent application Ser. No.14/129,016, filed 27 Mar. 2014, which is a National Stage Application ofPCT/GB2012/051440, filed 21 Jun. 2012, which claims benefit of SerialNo. 1110641.6, filed 23 Jun. 2011 in Great Britain and whichapplications are incorporated herein by reference. To the extentappropriate, a claim of priority is made to each of the above disclosedapplications.

FIELD OF THE INVENTION

The present invention relates to a solid cosmetic product, a process forproducing said product, and a product prepared by the method.

BACKGROUND TO THE INVENTION

The present invention relates to products particularly those for use incontact with the human body.

A cosmetic product which has been increasingly popular is massage bars.These products contain a solidified oil or fat moulded into a productwhich may be held easily in the hand.

Alternatively a larger sized product may be made from which a smallpiece may be broken and then used. In use, the massage bar is applied tothe skin of the recipient either as a complete bar or by breaking off asmall piece of product which is then applied to the skin. These solidproducts are both popular for home use and for application by aprofessional masseur.

For home use a single solid product which may be applied many times isoften considered to be acceptable. However for professional use, forexample by a masseur or in a spa, multiple use of a single product isnot acceptable. For reasons of hygiene it is not acceptable for oneproduct to be used on one recipient and then later used on a differentrecipient. This problem may be addressed by use of small pieces ofproduct broken from a larger piece or by providing as small single usesize samples. However small pieces often do not provide the samephysical sensation to the recipient as being massaged with a larger barof product. Furthermore if sections are broken from a larger product andused for massage, the broken sections may have rough or sharper edgesleading to a less pleasant massage.

The present invention seeks to provide a solid cosmetic product whichmay be used as a massage bar and which allows for a significantlyenlarged bar while avoiding unnecessary waste of the product.

SUMMARY OF THE INVENTION

In a first aspect, there is provided a solid cosmetic compositioncomprising a vegetable butter wherein the solid composition hasdispersed therein gas bubbles, and wherein the gas bubbles form at least20% of the volume of the solid cosmetic composition.

In a second aspect, there is provided a process for the production of asolid composition solid cosmetic composition comprising a vegetablebutter wherein the solid composition has dispersed therein gas bubbles,and wherein the gas bubbles form at least 20% of the volume of the solidcosmetic composition;

the process comprising the steps of:i) melting one or more vegetable butters;ii) applying a pressure reduction to the melted butter such that gasbubbles are formed within the melted one or more vegetable butters; andiii) allowing the mixture of step ii) to solidify.

In a third aspect, there is provided a product obtained or obtainable bya process for the production of a solid composition solid cosmeticcomposition comprising a vegetable butter wherein the solid compositionhas dispersed therein gas bubbles, and wherein the gas bubbles form atleast 20% of the volume of the solid cosmetic composition;

the process comprising the steps of:i) melting one or more vegetable butters;ii) applying a pressure reduction to the melted butter such that gasbubbles are formed within the melted one or more vegetable butters; andiii) allowing the mixture of step ii) to solidify.

For ease of reference, these and further aspects of the presentinvention are now discussed under appropriate section headings. However,the teachings under each section are not necessarily limited to eachparticular section.

Advantages

By forming a cosmetic solid product which has gas bubbles entrappedtherein, an aerated solid product is provided. The aerated product has asignificantly lower density than the non aerated product. In other wordsfor a given volume a cosmetic product is provided have less mass or inother words containing significantly less cosmetic material. Thus thepresent invention allows the user to have a hold a product which is of asuitable size and which also offers an enjoyable massage, whilecontaining less cosmetic ingredient thereby minimising waste on disposalor allowing application of all of the product when providing a singlemassage to individual.

DETAILED DESCRIPTION Composition

As discussed herein, in one aspect of the present invention, there isprovided a solid cosmetic composition comprising a vegetable butterwherein the solid composition has dispersed therein gas bubbles, andwherein the gas bubbles form at least 20% of the volume of the solidcosmetic composition.

It will be understood by one skilled in the art that the nature of acosmetic product means that the product is not edible. Thus in a furtheraspect the present invention provides a non-edible solid cosmeticcomposition comprising a vegetable butter wherein the solid compositionhas dispersed therein gas bubbles, and wherein the gas bubbles form atleast 20% of the volume of the solid cosmetic composition.

The solid products of the present invention are compositions which cansubstantially sustain their physical shape when unsupported by externalmeans, e.g. packaging etc. Thus, they are considered to be solid, solidlike, in solid form or in solid-like form at room temperature. For theavoidance of doubt the solid product must remain substantially solid atup to 30° C.

By solid-like, it is understood that some materials are considered on aday to day basis to be solid, yet over an extremely long period of time,may alter in shape, e.g. amorphous materials such as glass etc. However,they are considered to be solid-like as, for the purpose they fulfil,they are solid.

Due to the solid form of the compositions of the present invention,external packaging is not required to maintain the shape of thecomposition.

The vegetable butter is a triglyceride which is found to be solid(including solid like, discussed above) at normal usage temperatures.For the avoidance of doubt the vegetable butter is a triglyceride whichremains substantially solid at up to 30° C. It will be appreciatedhowever that it is not a requirement that the vegetable butter have asolid fat content of 100% at normal usage temperatures. In a preferredaspect the solid fat has a solid fat content of at least 70%, preferablyat least 80%, preferably at least 90%, preferably at least 95%,preferably at least 98%, preferably at least 99% at 25° C.

As discussed herein the gas bubbles which are incorporated into thesolid product and entrapped by the solid product form at least 20% ofthe volume of the solid cosmetic composition. In one preferred aspectthe gas bubbles form at least 30% of the volume of the solid cosmeticcomposition. In one preferred aspect the gas bubbles form at least 40%of the volume of the solid cosmetic composition. In one preferred aspectthe gas bubbles form at least 50% of the volume of the solid cosmeticcomposition. In a further preferred aspect the gas bubbles form at least60% of the volume of the solid cosmetic composition. In one preferredaspect the gas bubbles form from 20% to 90% of the volume of the solidcosmetic composition. In one preferred aspect the gas bubbles form from30% to 90% of the volume of the solid cosmetic composition. In onepreferred aspect the gas bubbles form from 40% to 90% of the volume ofthe solid cosmetic composition. In one preferred aspect the gas bubblesform from 50% to 90% of the volume of the solid cosmetic composition. Inone preferred aspect the gas bubbles form from 20% to 80% of the volumeof the solid cosmetic composition. In one preferred aspect the gasbubbles form from 30% to 80% of the volume of the solid cosmeticcomposition. In one preferred aspect the gas bubbles form from 40% to80% of the volume of the solid cosmetic composition. In one preferredaspect the gas bubbles form from 50% to 80% of the volume of the solidcosmetic composition. In one preferred aspect the gas bubbles form from20% to 70% of the volume of the solid cosmetic composition. In onepreferred aspect the gas bubbles form from 30% to 70% of the volume ofthe solid cosmetic composition. In one preferred aspect the gas bubblesform from 40% to 70% of the volume of the solid cosmetic composition. Inone preferred aspect the gas bubbles form from 50% to 70% of the volumeof the solid cosmetic composition. In one preferred aspect the gasbubbles form from 60% to 70% of the volume of the solid cosmeticcomposition.

The gas bubbles may be of any suitable gas. In one aspect the gasbubbles are of a gas selected from air, nitrogen, nitrous oxide, carbondioxide and mixtures thereof.

The present invention provides a cosmetic product which is solid. Thevegetable butters incorporated into the solid product are typically usedas agents in massage. However the solid cosmetic product of the presentinvention may be used in any manner in which the end user sees fit.However, in a preferred aspect the solid cosmetic composition of thepresent invention is a massage bar.

The composition of the present invention is typically made by mouldingof an aerated product. Thus in one aspect the product of the presentinvention is prepared by melting and then aerating the ingredients ofthe product, placing the melted aerated product into a mould andallowing the aerated product to set. The aerated product is thenreleased from the mould once solid. This process is described in furtherdetail herein. It has been found that when an aerated product is formedin a mould it may be difficult to remove the aerated product from themould because of the multiple points of contact between the aeratedstructure and the mould itself. To alleviate these problems of mouldrelease it is desirable to coat the inside of the mould with a smallamount of shell material and then form within this the solidifiedaerated product. Thus in a further preferred aspect the composition ofthe present invention comprises a shell coating. This shell coating istypically made from the same composition as the aerated product butwhich has not been aerated itself. Thus in a preferred aspect the shellcoating is formed from the same material as the solid composition havingdispersed therein gas bubbles from the same composition as the aeratedproduct. In one aspect the shell is made from a different composition tothe aerated product. In one aspect the shell is made from at least thesame ingredients as the aerated part of the product but in differentamounts or in the absence of optional ingredients present in the aeratedpart of the product. Thus in a further aspect there is provided a solidcosmetic product comprising

(a) a core material comprising a vegetable butter wherein the corematerial has dispersed therein gas bubbles,(b) a shell material comprising a vegetable butter, wherein the shellmaterial at least partially encases the core materialwherein the gas bubbles form at least 20% of the volume of the solidcosmetic composition.

Vegetable Butter

The solid cosmetic product of the present invention must contain atleast one vegetable butter. The term vegetable butter is understood byone skilled in the art and means a triglyceride obtainable fromvegetable source which has the consistency of a butter. Vegetablebutters include Aloe butter, Avocado butter, Cocoa butter, Coffee Beanbutter, Cupuacu butter, Refined butter, Hemp Seed butter, Illipe butter,Kokum butter, Macadamia Nut butter, Mango butter, Mochacchino butter,Murumuru butter, Olive butter, Pistachio Nut butter, Shea butter,coconut butter, Shealoe butter and Sweet Almond butter. In a preferredaspect the vegetable butter is selected from murumuru butter, illipebutter, mango butter, avocado butter, cupuacu butter, coconut butter,cocoa butter, shea butter and mixtures thereof. In a preferred aspectthe vegetable butter is selected from cocoa butter, shea butter andmixtures thereof.

Preferably the vegetable butter is a mixture of two or more vegetablebutters. In a highly preferred aspect the vegetable butter is a mixtureof cocoa butter and shea butter.

When cocoa butter is used in the present invention, the cocoa butter mayoptionally be combined with cocoa solids. When the cocoa butter iscombined with cocoa solids it may give the appearance of a chocolatetype product.

The vegetable butter may be present in any amount to provide the desiredphysical characteristics of the solid cosmetic product. Preferably thevegetable butter is present in an amount of from about 10% to about 99%by weight of the total composition. Preferably the vegetable butter ispresent in an amount of from about 20% to about 99% by weight of thetotal composition. Preferably the vegetable butter is present in anamount of from about 30% to about 99% by weight of the totalcomposition. Preferably the vegetable butter is present in an amount offrom about 40% to about 99% by weight of the total composition.Preferably the vegetable butter is present in an amount of from about50% to about 99% by weight of the total composition. Preferably thevegetable butter is present in an amount of from about 60% to about 99%by weight of the total composition. Preferably the vegetable butter ispresent in an amount of from about 70% to about 99% by weight of thetotal composition. Preferably the vegetable butter is present in anamount of from about 80% to about 99% by weight of the totalcomposition. Preferably the vegetable butter is present in an amount offrom about 85% to about 99% by weight of the total composition.Preferably the vegetable butter is present in an amount of from about90% to about 99% by weight of the total composition. Preferably thevegetable butter is present in an amount of from about 95% to about 99%by weight of the total composition. Preferably the vegetable butter ispresent in an amount of approximately 97% by weight of the totalcomposition.

When the solid cosmetic product contains cocoa butter, the cocoa buttermay be present in any suitable amount. Typically the cocoa butter ispresent in an amount of from about 5% to about 94% by weight of thetotal composition. Preferably the cocoa butter is present in an amountof from about 10% to about 94% by weight of the total composition.Preferably the cocoa butter is present in an amount of from about 20% toabout 94% by weight of the total composition. Preferably the cocoabutter is present in an amount of from about 30% to about 94% by weightof the total composition. Preferably the cocoa butter is present in anamount of from about 40% to about 94% by weight of the totalcomposition. Preferably the cocoa butter is present in an amount of fromabout 50% to about 94% by weight of the total composition. Preferablythe cocoa butter is present in an amount of from about 60% to about 94%by weight of the total composition. Preferably the cocoa butter ispresent in an amount of from about 70% to about 94% by weight of thetotal composition. Preferably the cocoa butter is present in an amountof from about 70% to about 90% by weight of the total composition.Preferably the cocoa butter is present in an amount of from about 75% toabout 85% by weight of the total composition. Preferably the cocoabutter is present in an amount of approximately 80% by weight of thetotal composition.

When the solid cosmetic product contains shea butter, the shea buttermay be present in any suitable amount. Typically the shea butter ispresent in an amount of from about 5% to about 94% by weight of thetotal composition. Preferably the shea butter is present in an amount offrom about 5% to about 90% by weight of the total composition.Preferably the shea butter is present in an amount of from about 5% toabout 80% by weight of the total composition. Preferably the shea butteris present in an amount of from about 5% to about 70% by weight of thetotal composition. Preferably the shea butter is present in an amount offrom about 5% to about 60% by weight of the total composition.Preferably the shea butter is present in an amount of from about 5% toabout 50% by weight of the total composition. Preferably the shea butteris present in an amount of from about 5% to about 40% by weight of thetotal composition. Preferably the shea butter is present in an amount offrom about 5% to about 30% by weight of the total composition.Preferably the shea butter is present in an amount of from about 5% toabout 25% by weight of the total composition. Preferably the shea butteris present in an amount of from about 10% to about 25% by weight of thetotal composition. Preferably the shea butter is present in an amount offrom about 10% to about 20% by weight of the total composition.Preferably the shea butter is present in an amount of from about 15% toabout 25% by weight of the total composition. Preferably the shea butteris present in an amount of from about 15% to about 20% by weight of thetotal composition. Preferably the shea butter is present in an amount ofapproximately 17% by weight of the total composition.

Additional Components

The solid product of the present invention may also comprise one or morecosmetically acceptable additives. The person skilled in the art isaware of a range of cosmetically acceptable additives which are suitablefor incorporation into such compositions. For example, binders, fillers,opacifiers, perfumes, fragrances, decorative items and mixtures thereof.

It is particularly preferred that the composition of the presentinvention further comprises a fragrance. Preferably the fragrance isselected from essential oils. Preferably the fragrance, and morepreferably the essential oil, is present in an amount of from about 0.5%to about 4% by weight of the total composition. More preferred amountsare from about 0.5% to about 3.5% by weight of the total composition,such as from about 0.5% to about 3% by weight of the total composition,such as from about 1% to about 3% by weight of the total composition,such as from about 1.5% to about 2.5% by weight of the totalcomposition, such as approximately 2% by weight of the totalcomposition.

Fruit and herb extracts and juices, vegetable oils and essential oilsare all compatible with the composition. Colours, both naturally derivedand synthetic can be used to colour the product.

In one embodiment, the cosmetically acceptable additives are selectedfrom the group consisting of essential oils, vitamins, fragrances,colourings, clays, decorative articles and mixtures thereof.

The essential oils may be selected based on the fragrance desired, skintype to be treated and other effects desired based on the well knownproperties of essential oils. The addition of essential oils, when takenin to the nose, are known to alter mood. For example, essential oils areknown to create effects of drowsiness or stimulating the senses. Manywell documented effects can be achieved by the use of essential oils.

In one embodiment, the one or more essential oils present in the solidproduct are selected from Tarragon, Lemon myrtle, Jasmin, Ylang ylang,Labdunum, Lemongrass, Rose otto, Grapefruit, Patchouli, Rosemary,Armois, Lemon, Neroli, Sweet violet, Lavender, Orange 50 fold, Vanilla,Peppermint, Benzoin, Hydrangia, Litsea Cubeba, Cardamon, Tonka, andChamomile blue. In one embodiment, the one or more essential oilspresent in the solid product are selected from Tarragon, Lemon myrtle,Labdunum, and Lemon.

Vitamins, particularly B, C and E are very beneficial for the skin.Vitamin rich ingredients such as Wheatgerm oil can also be used todeliver vitamins on to the skin. In a one embodiment, the vitamins areselected from vitamin B, vitamin C, vitamin E and mixtures thereof. Itwill be appreciated by one skilled in the art that the vitamin may beprovided from any suitable source. For example the vitamin(s) may beprovided from a synthetic source or from incorporation into the solidproduct of a material, such as a natural material, that has a highvitamin content.

The ingredients in the present invention do not require cosmeticpreservatives. The use of cosmetic preservatives can increase thepotential to irritate the skin.

The decorative items which may be present in the solid product includeitems such as glitter, paper such as rice paper, sequins, dried or freshflowers, herbs, vegetables, parts thereof or mixtures thereof. Otherenhancing materials may also be incorporated

Further preferred additive materials include vegetable oils, chocolate,herbs and spices, cosmetic colours (e.g. paprika, gardenia extract, dmcred no. 30), beans (e.g. aduki), fruit, fresh or dried (e.g. banana),honey, glycerin, cosmetic glitter, other vegetable butters (e.g. mango,avocado), clays (e.g. kaolin), starches (e.g. corn starch) and mixturesthereof.

The above ranges provide preferred amounts of each of the components.Each of these ranges may be taken alone or combined with one or moreother component ranges to provide a preferred aspect of the invention.

One highly preferred composition accordance with the present inventioncomprises

(i) cocoa butter in an amount of from about 70% to about 90% by weightof the total composition(ii) shea butter in an amount of from about 10% to about 25% by weightof the total composition(iii) fragrance in an amount of from about 2% to about 4% by weight ofthe total composition.

Process

As discussed herein, the invention provides a process for the productionof a solid cosmetic composition comprising a vegetable butter whereinthe solid composition has dispersed therein gas bubbles, and wherein thegas bubbles form at least 20% of the volume of the solid cosmeticcomposition;

the process comprising the steps of:i) melting one or more vegetable butters;ii) applying a pressure reduction to the melted butter such that gasbubbles are formed within the melted one or more vegetable butters; andiii) allowing the mixture of step ii) to solidify.

The shape of the solid products of the present invention is not limited.It may be that the solid products are provided with a shape which wouldbe aesthetically pleasing and/or which aids in the use of the product.For example, it may be that the solid product is produced in such amanner so that it solidifies in a shape which is ergonomicallyacceptable to the user. Therefore, in one embodiment of the process ofthe present invention, the mixture of step i) and/or step ii) is pressedinto a mould, allowed to solidify, and then turned out to produce thesolid product.

As described herein, the solid product may further comprise one or morecosmetically acceptable additives. In one embodiment, the processfurther comprises the step of combining with the mixture of step i)and/or step ii) one or more cosmetically acceptable additives as definedherein and/or the dispersant defined herein.

The process of the present invention requires that a pressure reductionbe applied to the melted butter such that gas bubbles are formed withinthe melted one or more vegetable butters. This pressure reduction may beapplied from any starting pressure. For example in one aspect the meltedvegetable butter may be held under increased pressure, that is apressure of greater than 1 atmosphere. This may be achieved by applyingincreased air pressure or increased pressure of another gas such asnitrogen, nitrous oxide or carbon dioxide. The pressure may then bereduced either to a lower pressure which is still greater than 1atmosphere, to a pressure of 1 atmosphere or to a pressure of less than1 atmosphere. In a further possibility the melted vegetable butter maybe initially held at 1 atmosphere and then a vacuum applied. By vacuumit is meant a complete or partial vacuum i.e. a pressure of less than 1atmosphere.

The present invention also provides a product obtained or obtainable bya process for the production of a solid composition solid cosmeticcomposition comprising a vegetable butter wherein the solid compositionhas dispersed therein gas bubbles, and wherein the gas bubbles form atleast 20% of the volume of the solid cosmetic composition;

the process comprising the steps of:i) melting one or more vegetable butters;ii) applying a pressure reduction to the melted butter such that gasbubbles are formed within the melted one or more vegetable butters; andiii) allowing the mixture of step ii) to solidify.

Method

In one aspect of the present invention, there is provided a methodcomprising contacting the skin of a user with water in which the solidproduct as defined herein has dissolved or in which the solid product asdefined herein is dissolving. In a typical method water in run in to thebath at acceptable temperature. The user immerses their body in thewater and the solid product is dropped in to the water. The user thenwatches the effect of the product on the surface of the water or as iteffervesces beneath the surface. The user then bathes in the water.

EXAMPLES

The invention will now be described with reference to the followingnon-limiting example.

A solid product having the following composition was prepared.

The formula was as follows:

% by Ingredient Grams weight Cocoa Butter 80 80 Shea Butter 17 17Fragrance 3 3 (Lavender oil)

Method

The Cocoa Butter and Shea Butter were warmed gently to melt. Thefragrance was added and the mixture cooled to below 30° C.

The mixture was poured into a canister suitable for the preparation ofwhipped cream. A cylinder of nitrous oxide was attached and the nitrousoxide discharged into the mixture and shaken. The canister contents weredispensed into a mould. The mould was chilled and left to setcompletely.

After the product has set it was released from the mould and the weightof the product determined. This was repeated in quadruplicate.

For comparison, the above formula was filled into the same mould withoutbeing subjected to pressure reduction. Thus the comparison product wasnot aerated. After the product has set it was released from the mouldand the weight of the comparison product also determined. This wasrepeated in duplicate.

Non Aerated Aerated Sample No 1 2 3 4 5 6 Weight (g) 73.64 73.95 33.6720.55 24.14 19.94 Average 73.795 24.575 Weight (g) % Gas 54% 72% 67% 73%

From the average of the weights, it was possible to calculate thatapproximately 33% (24.575 g/73.795 g) of the aerated product volume wasprovided by the formulation. The remaining 67% was provided by thedispersed gas.

Alternative production processes are:

Method 2

Warm the Cocoa Butter and Shea Butter gently to melt. Add the fragranceand cool to below 30° C. Pour the mixture into a suitable vessel. Usinga mechanical emulsifier, aerate the mixture. Dispense into moulds, chilland leave to set completely.

Method 3.

Warm the Cocoa Butter and Shea Butter gently to melt. Add the fragranceand cool to below 30° C. Put the mixture in to a suitable vessel.Withdraw the air from the mixture by creating a vacuum to aerate. Pourinto moulds and leave to set.

Various modifications and variations of the present invention will beapparent to those skilled in the art without departing from the scopeand spirit of the invention. Although the invention has been describedin connection with specific preferred embodiments, it should beunderstood that the invention as claimed should not be unduly limited tosuch specific embodiments. Indeed, various modifications of thedescribed modes for carrying out the invention which are obvious tothose skilled in chemistry, biology or related fields are intended to bewithin the scope of the following claims.

What is claimed is:
 1. A solid non-edible cosmetic compositioncomprising: from 60 to 99% a vegetable butter by weight of the totalcomposition, wherein the solid composition has dispersed therein gasbubbles, wherein the gas bubbles form from 20% to 70% of the volume ofthe solid cosmetic composition, wherein solid means that the non-ediblecosmetic composition can sustain its physical shape when externallyunsupported, and wherein the solid non-edible cosmetic composition issolid at room temperature and remains solid at up to a temperature of30° C.
 2. A solid non-edible cosmetic composition according to claim 1,wherein the vegetable butter is a mixture of two or more vegetablebutters.
 3. A solid composition according to claim 1, wherein thevegetable butter is selected from aloe butter, avocado butter, cocoabutter, coffee bean butter, cupuacu butter, refined butter, hemp seedbutter, illipe butter, kokum butter, macadamia nut butter, mango butter,mochacchino butter, murumuru butter, olive butter, pistachio nut butter,shea butter, coconut butter, shealoe butter, sweet almond butter andmixtures thereof.
 4. A solid non-edible cosmetic composition accordingto claim 3, wherein the vegetable butter is a mixture of cocoa butterand shea butter.
 5. A solid non-edible cosmetic composition according toclaim 1, wherein the vegetable butter is present in an amount of fromabout 80% to about 99% by weight of the total composition.
 6. A solidnon-edible cosmetic composition according to claim 1, comprising cocoabutter in an amount of from about 5% to about 94% by weight of the totalcomposition.
 7. A solid non-edible cosmetic composition according toclaim 6, comprising cocoa butter in an amount of from about 70% to about90% by weight of the total composition.
 8. A solid non-edible cosmeticcomposition according to claim 1, comprising shea butter in an amount offrom about 5% to about 94% by weight of the total composition.
 9. Asolid non-edible cosmetic composition according to claim 8, comprisingshea butter in an amount of from about 10% to about 20% by weight of thetotal composition,
 10. A solid non-edible cosmetic composition accordingto claim 1, further comprising a fragrance.
 11. A solid non-ediblecosmetic composition according to claim 10, wherein the fragrance isselected from essential oils.
 12. A solid non-edible cosmeticcomposition according to claim 10, comprising the fragrance in an amountof from about 0.5% to about 4% by weight of the total composition.
 13. Asolid non-edible cosmetic composition according to claim 1, comprising(i) cocoa butter in an amount of from about 70% to about 85% by weightof the total composition; (ii) shea butter in an amount of from about10% to about 25% by weight of the total composition; and (iii) fragrancein an amount of from about 2% to about 4% by weight of the totalcomposition.
 14. A solid non-edible cosmetic composition according toclaim 1, further comprising at least one additional component selectedfrom binders, fillers, opacifiers, perfumes, fragrances, decorativeitems and mixtures thereof.
 15. A solid non-edible cosmetic compositionaccording to claim 1 wherein the gas bubbles form from 40% to 70% of thevolume of the solid cosmetic composition.
 16. A solid non-ediblecosmetic composition according to claim 1 wherein the composition is amassage bar.
 17. A solid non-edible cosmetic composition according toclaim 1 wherein the composition comprises a shell coating.
 18. A solidnon-edible cosmetic composition according to claim 17 wherein the shellcoating is formed from the same material as the solid composition havingdispersed therein gas bubbles.
 19. A process for the production of asolid composition as defined in claim 1 comprising the steps of: i)melting one or more vegetable butters; ii) applying a pressure reductionto the melted butter such that gas bubbles are formed within the meltedone or more vegetable butters; and iii) allowing the mixture of step ii)to solidify.
 20. A process according to claim 19, wherein the mixture ofstep ii) is caused to solidify in a predetermined shape.
 21. A processaccording to claim 19 wherein the pressure reduction is provided byapplying a pressure of greater than 1 atmosphere to the melted productand then subsequently reducing the pressure.
 22. A process according toclaim 19 wherein the pressure reduction is provided by applying apressure of less than 1 atmosphere to the melted product.
 23. A productobtained or obtainable by the process of claim
 19. 24. A cosmetic methodcomprising contacting the skin of a user with a solid cosmeticcomposition as defined in claim 1.